Salsa:
1 (16-oz.) can black beans
2 to 4 green onions, thinly sliced w/green tops
½ to 1 small Roma tomato, diced
1 to 2 tsp. extra virgin olive oil
½ tsp. red wine vinegar
4 drops Tabasco sauce
¼ tsp. garlic salt
Salt, if needed
Fish:
4 to 6 fish fillets
Salt
Freshly ground black pepper
4 to 6 T. Mezzetta Sandwich Spread – “Mediterranean Olive”
1 to 2 cups white or yellow tortilla chips, crushed
Sprigs of parsley for garnish
Do not drain the black beans if the sauce in the can is thick. If the sauce is watery; drain the beans. Using a small bowl, mix together the beans, green onions, and tomato; then mix in the olive oil, vinegar, Tabasco sauce, and garlic salt. Taste the salsa for salt and add, if needed. Set aside.
Preheat the oven to 350 degrees. Spray-oil a baking dish; then place the washed and dried fish fillets into the dish. Lightly sprinkle each side with salt and pepper.
Spread 1 T. of the Mediterranean Olive Sandwich Spread on both sides of each fish fillet. Then, sprinkle the top of the fish with the crushed tortilla chips and hand-pat the crushed chips into the fish fillets.
Bake the fish fillets in the preheated oven for about 20 minutes. Fish cooks quickly, so do not overcook. It is cooked when the fish color changes from translucent to white, and the fish is flaky when lifted with a fork.
At serving time, top each fish fillet with some of the black bean salsa and a sprig of parsley.
Makes: 4 to 6 servings.
